- Critical - Handwash sink not accessible for employee use at all times.blocked with utensils
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.
- Observed single-service articles stored without protection from contamination.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.mens room- Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.several sinks
- Critical - Handwash sink not accessible for employee use at all times. blocked with lid for buckets and black gloves- Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.men,womens restroom
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on sprayer nozzles
- Critical - Observed cloth used as a food-contact surface. cloths covering noodles
- Observed employee with no hair restraint.cookline - Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed food debris accumulated on kitchen floor.lot of debris near hotwater tank and mop sink
- Observed gaskets with slimy/mold-like build-up. Repeat Violation.
- Observed wall in disrepair. near backdoor
- Observed wall soiled with accumulated dust.wall has a lot of buildup of dust and dirt on wall near hotwater tank and mop sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table bottom shelves rusty
- Critical - Observed buildup of slime in the interior of ice machine.baffle needs cleaning
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.reachin coolers
- Observed residue build-up on nonfood-contact surface. clean up around hotwater heaters
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. in hallway near bathrooms
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. need to invert plates and bowls or put under sneeze guard
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. broken closers
- Critical - Handwash sink not accessible for employee use at all times. blocked
- Critical - Observed dented/rusted cans.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. chicken,onion
- Observed gaskets with slimy/mold-like build-up.reachin coolers
- Critical - Observed uncovered food in holding unit/dry storage area. bulk container
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. dishes held over 24 hr need to be date marked
- Critical. Observed potentially hazardous food thawed in standing water. in three compartment sink
- Critical. Observed food stored on floor. walkin freezer
- Critical. Observed uncovered food in holding unit/dry storage area. sugar,flours in bulk containers
- Critical. Observed cloth used as a food-contact surface. on noodles coolling
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice utensils need to be in hot water above 135deg
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of moldy substance on soda dispensing machine
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on outside of reachin coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of small white cooler on cookline
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. on buffet line,plates and bowls Repeat Violation.
- Observed utensils stored in crevices between equipment. knife
- Critical. Handwash sink not accessible for employee use at all times. hand sink blocked with bucket lids
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. mens bathroom
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Outer openings of establishment cannot be properly sealed when in operation. need door sweep on screen doors
- Observed wall in disrepair. at backdoor
- Wet mop not hung to dry.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Label the bulk-food-storage containers with the common names of their contents.
- Critical. Observed employee improperly washing hands. Observed employee dry hands on a wet-wiping cloth. Wipe hands on dry-paper towels. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of 2-capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store the stacks of clean plates, inverted, at the buffet line.
- Observed reuse of single-service articles. Do not place washed and cut vegetables (broccoli) in cardboard boxes; store them in a clean-plastic container.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sinks.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Provide siap at the waitress-station-handwashing sink. Corrected On Site.
- Observed non-bagged garbage in dumpster. Securely tie all garbage bags, before placing them into the dumpster.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Ceiling tile missing. Replace the missing-ceiling tile in the fire-exit hall.
- Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks chained in place at all times. Corrected On Site.
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common-English names.
- Critical. Working containers of food removed from original container not identified by common name. Label the bulk-food-storage containers with the common-English name of their contents.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Store fruits and vegetables on one side of the walk-in cooler, and meats on the other side.
- Critical. Observed raw animal food stored over cooked food. Store raw meats on the lower shelves, and cooked foods on the upper shelves.
- Critical. Observed food stored on floor. Do not store tubs of meat on the floor in the walk-in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep all refrigerated foods covered at all times.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets of 2 capfuls bleach per gallon of water.
- Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths in sanitizing buckets between uses.
- Critical. Food-contact surfaces not cleaned after being contaminationed. Clean the grease from the inside of the meat smoker.
- Observed build-up of grease on nonfood-contact surface. Clean the grease from the exterior surfaces of the meat smoker.
- Observed build-up of food debris, on nonfood-contact surface. Clean the food crumbs from the cokline and prep table shelves.
- Observed build-up of food debris, on nonfood-contact surface. Clean the flour from the exterior surfaces of the bulk-food-storage containers.
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; use foodgradrated-plastic wrap.
- Critical. No handwashing sign provided at a handsink used by food employees. Post EMPLOYEES MUST WASH HANDS signs (provided) in the restrooms.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen handwashing sink.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. Hood fire-suppression system is past due to be serviced and retagged.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. Fire extinguishers are past due to be serviced and retagged.
- Critical. Observed obstructed hallway egress. For reporting purposes only. Do not store furniture in the fire-exit hallway, that passes the restrooms.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Label bulk-food-storage containers with the common-English name of their contents.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep meats, in the cookline refrigerators, covered at all times.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of 2 capfuls bleach per gallon of water, for storing wiping cloths between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths on countertops; store them in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. Clean the brown substance from the refrigerator-door gaskets.
- Critical. Observed encrusted material on can opener. Clean the accumulated-food debris from the can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store plates, at the buffet line, in the inverted position.
- Observed reuse of single-service articles. Do not wrap frozen foods in plastic-takeout bags; use foodgrade-rated plastic wrap.
- Critical. No handwashing sign provided at a handsink used by food employees. Post EMPLOYEES MUST WASH HANDS signs in the restrooms.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sinks.
- Wall not smooth and easily cleanable. Wallpaper is peeling from the walls in the restroom hallway.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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